The holiday season is here, and it's time to plan for successful meals for which family and friends will
truly be thankful. Turkey is at the top of most
family menus, and preparing a moist, succulent
bird is really quite easy to do.
Unique Affair Caterers
offers a few professional suggestions
to aid in preparation of the perfect holiday turkey.
Raise the turkey off the bottom of the roasting pan by placing it on the neck and wings or a rack designed for this purpose. A chef will often place large pieces of onion, celery and carrots under the bird to elevate it.
Baste throughout the cooking process with
the turkey's natural juices.
Start roasting the turkey at about 325 degrees and maintain that temperature throughout the cooking process (about 12 to 15 minutes per pound).
Note: If a convection oven is being used lower the temperature about 25 degrees and use a shorter cooking tine (about 20 percent).
Some chefs prefer to start the turkey with the breast side down in order for the darker areas to cook and naturally baste the breast. About two-thirds through the cooking process the bird will be turned over and appropriate browning will resume.
Care must be taken to support the breast, or the appearance may suffer (but not the flavor).
Before cooking, always wash the bird with cold water and dry thoroughly. Remember a surprise packet (the liver, heart and gizzards) can be found inside most fowl. Remove this before roasting.
Available at most large markets are fresh sage, thyme and marjoram. These wonderful herbs generously placed in the cavity along with whole oranges will offer great flavor to the finished product. For appearance just sprinkle the outside of the bird with salt and white pepper before cooking.
Always allow for carry-over cooking before slicing.
Remove the bird from the oven about 20 minutes before the meal to even out the pressures created within while roasting. The bird will slice easier and remain moister.
Do not put water in the pan while cooking or cover the turkey tightly with foil. Both of these common practices lead to steaming the bird. This will toughen the turkey and dry it out, rather than keep it moist.
Do not turn the oven temperature very high to start,
and then lower it as cooking progresses. Excessive heat toughens protein and causes excessive browning, in turn causing the cook to foil the breast to protect it. Have faith it will brown nicely at the lower temperature.
Do not overcook the poor thing.
Many commercial varieties come with a pop-up timer. Remove as soon as this timer pops. If a kitchen thermometer is used, insert it in the thigh area, not the breast, and wait for a reading of 165 degrees.
Presented By Unique Affair Caterers
Make your reservation now for pick up.
Available for pick up only. Minimum 12 people.
A Perfect Butternut Squash Bisque
Served with Cranberry Relish and Pan Gravy
Roasted Autumn Root Vegetables
Red & White Beets, Parsnips,
Turnips & Baby Carrots
Oven Roasted & Seasoned with Fresh Herbs
Petite Green Peas, Sautéed Onions & Bacon
Topped with Herbed Bread Crumbs & Melted White Cheddar Cheese
Traditional Homemade Bread Stuffing
Whipped Yukon Gold Potatoes
Candied Yams With Marshmallows
& Chopped Walnuts
Mesclun and Baby Field Greens Tossed
with Candied Walnuts, Mandarin Orange Slices
& Sun Dried Cranberries,
Sprinkled with Crumbled Gorgonzola Cheese
- Maple-Balsamic Vinaigrette -
A Variety of Rustic Breads &
Petite Dinner Rolls & Butter
Sinfully Delicious Pumpkin Bread Pudding
Unique Affair is pleased to offer the above
customized menu selections for $24.95 per person,
plus applicable state sales tax.
We hope you enjoy this complimentary recipe
and cooking tips from our chefs at Unique Affair.
Plan your party now!
Unique Affair Catering & Events since 1988